If you’re looking for a healthier and cheaper alternative to store bought vegan sour cream, you’ve come to the right post. In this post I share two recipes I make for vegan sour cream. The first recipe is cashew based and the second is tofu based. Both require a blender or food processor. The cashew one is better tasting (in my opinion) and the tofu one is creamier. The cashew one works best as a stand alone sour cream whereas I have found the tofu one works best when in a recipe. That being said, I encourage you to try both and see which one you like best.